Pesto Cucumber Balsamic Salmon
Featuring: Cucumber Balsamic Vinegar and Garlic EVOO
1/4 Cup Cucumber Balsamic Vinegar
1/4 Cup Garlic Extra Virgin Olive Oil
- Pinch of Salt & Pepper
1 (1 3/4-pound) salmon fillet
1/4 teaspoon sea salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried dill
1/4 cup kalamata olives, pitted and chopped
1/4 cup sun-dried tomatoes, drained
1/3 cup artichoke heart
1/4 cup capers
3 sprigs fresh dill, chopped
1/3 cup pesto sauce
Day before cooking create a marinade using Cucumber Balsamic Vinegar and Garlic Extra Virgin Olive Oil. Place in a ziplock bag with salmon. Let marinade 8-24 hours.
Time of cooking preheat the oven to 400 degrees F and lay a long sheet of parchment paper on a large baking sheet.
Remove Salmon from Marinade and pat excess marinade away.
Place semi dry salmon fillet on top of the parchment paper and sprinkle with sea salt, paprika, ground ginger, and dried dill.
Top salmon with the remaining ingredients, trying to get an even distribution over the full fillet.
Fold the sides and ends of the parchment paper, creating a packet. Secure with twine.
Bake on the center rack of the preheated oven for 20 minutes, or until salmon is cooked through. Thicker cuts of fish will require 25 to 30 minutes.
Remove fish from the oven, cut the twine and un-wrap the parchment paper. Cut into individual-size portions and serve with your choice of side dishes.